Servings: 12 pieces
Calories: 450kcal
Cost: $25
Equipment
- Electric mixer or stand mixer
- Baking paper
- Wire rack
- Three 20 cm springform pans
- Spatula
Ingredients
- 400 g wheat flour (Type 405)
- 60 g cornstarch
- 1 tbsp baking powder
- 2 tsp salt
- 1 tsp baking soda
- 24 pieces Oreo cookies approx. 260 g
- 450 g sugar
- 250 g soft butter
- 30 ml neutral cooking oil e.g., sunflower oil
- 4 pieces eggs size M
- 2 pieces egg yolks size M
- 415 ml buttermilk
- 2 tbsp vanilla extract
- 36 pieces Oreo cookies approx. 400 g
- 600 g soft butter
- 500 g sweetened condensed milk
- 1 tbsp vanilla extract
- 1 tsp salt
- 100 g dark chocolate 70% cocoa content
- 125 g cream
- 10 pieces Oreo cookies approx. 110 g
- q.s. softened butter for the molds
Instructions
- Preheat your oven to 180 degrees (top/bottom heat) or 160 degrees if using a fan oven. Line the bottoms of three springform pans (20 cm each) with baking paper and grease them with some softened butter.
- In a large bowl, mix the flour, cornstarch, baking powder, salt, and baking soda. Roughly chop 24 Oreo cookies and set them aside.
- In a separate bowl, beat the sugar, soft butter, and oil on high speed for about 5 minutes until light and creamy.
- Add the eggs and egg yolks one at a time, mixing well after each addition.
- Mix the buttermilk and vanilla extract in a small bowl. Gradually add the wet mixture to the dry ingredients, alternating with the chopped Oreos. Stir gently until everything is well combined.
- Pour the batter evenly into the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the buttercream. In a large bowl, beat the soft butter until creamy. Add the sweetened condensed milk, vanilla extract, and salt, and mix until smooth. Fold in the chopped 36 Oreo cookies.
- Place one cake layer on a serving plate and spread a generous amount of buttercream on top. Repeat with the second and third layers, finishing with a layer of buttercream on top and around the sides of the cake.
- Heat the dark chocolate and cream in a microwave-safe bowl, stirring every 30 seconds until smooth. Drizzle the chocolate over the top of the cake, letting it drip down the sides.
- Decorate the cake with the remaining 10 Oreo cookies. Serve the cake at room temperature for the best flavor and texture.
Notes
Make sure all ingredients are at room temperature for better mixing. Use a kitchen scale for accurate measurements to ensure a perfect cake. If storing, keep in a cool, dry place or refrigerate to maintain freshness. The cake can be frozen for up to a month; thaw overnight in the fridge before serving. Consider adding a layer of whipped cream between the cake layers for extra lightness!
Nutrition
Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 350mg | Potassium: 180mg | Fiber: 2g | Sugar: 40g | Vitamin A: 600IU | Calcium: 50mg | Iron: 1.5mg
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